No-Churn Strawberry Ice Cream with Mini Chocolate Chips

Homemade ice cream can be as simple as whipping up a smoothie.  This recipe for no-churn strawberry ice cream is a favorite because you dump everything into a blender and then transfer the mixture into the freezer - no ice cream maker required.  If you are feeling inclined to mix in other flavors, you could swirl in some strawberry jam and marshmallow fluff or substitute the semi-sweet chocolate chips for white chocolate chips.  I like to top my ice cream with buttered crushed graham cracker crumbs to give the effect of a strawberry cheesecake frozen concoction.

 

 

Ingredients:

 

6 cups frozen strawberries

1 14 oz. can sweetened condensed milk

1/3 cup heavy whipping cream

1 tbsp strawberry flavored gelatin

3/4 cup mini semi-sweet chocolate chips

 

Directions:

 

Step 1: Combine gelatin and heavy cream into a small bowl.  Mix ingredients until they are well incorporated.

 

Step 2: In a high powered blender or food processor add the frozen strawberries, sweetened condensed milk and heavy cream and gelatin mixture. Blend the mixture until smooth.

 

Step 3: Pour the mixture through a fine mesh sieve into a freezer safe container.  This will help catch any seeds or large pieces of strawberry.  Fold in the mini chocolate chips and place into the freezer for at least 8 hours.